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Marshmallow Whip Cheesecake: No-Bake Dream Dessert

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A creamy no-bake cheesecake made with marshmallow fluff, perfect for warm evenings and special occasions.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 270 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1½ cups graham cracker crumbs
  • â…“ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 7 oz marshmallow fluff
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed
  • Fresh berries (for topping)
  • Mini marshmallows (for topping)
  • Chocolate shavings or drizzle (for topping)
  • Crushed graham crackers (for topping)

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator.
  2. Prepare the Filling: In a large mixing bowl, beat cream cheese until smooth and fluffy. Add marshmallow fluff and vanilla extract, mixing until combined and creamy.
  3. Fold in Whipped Topping: Gently fold in thawed whipped topping into the cheesecake mixture, keeping it light and airy.
  4. Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust and smooth the top.
  5. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Decorate and Serve: Once chilled, add toppings like fresh berries, mini marshmallows, or chocolate drizzle, then slice and serve chilled.

Notes

Ensure cream cheese is at room temperature for easy mixing. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.

Nutrition

Find it online: https://daytasty.com/marshmallow-whip-cheesecake-no-bake-dream-dessert-2/